Tinga Poblana 1950 (Hash, Puebla-style)
Mulvey, Ruth Watt and Luisa Maria Alvarez. Good Food From Mexico. New York : M. Barrows, c1950. [TX716.M4 M85 1950]
Tinga Poblana (Hash, Puebla-style) (138)
- 2 pounds pork loin
- 1 tablespoon salt
- 2 tablespoons fat
- 2 onions
- 1 clove garlic, chopped
- 4 large tomatoes, peeled, chopped and drained
- 1 canned chilpotle, shredded (sic)
- 1/2 teaspoon oregano
- 1 avocado, sliced
- 1/4 cup vinegar
Simmer pork in two cups water with two teaspoons salt one hour. Remove, reserving stock. Cool meat and shred. Heat fat, add one onion, chopped, and the garlic and fry until the onion is transparent. Add tomatoes and simmer eight minutes. Add the shredded meat and one-half cup reserved stock and simmer until the mixture begins to thicken. Add the chilpotle (sic) and oregano and simmer two or three minutes longer. Garnish with avocado and one onion, which has been sliced and allowed to stand fifteen minutes in one-half cup water, the vinegar and one teaspoon salt. Yield: six servings.
